Ashley Abramson Inspired Recipes: A Culinary Journey with Detailed Instructions
Ashley Abramson isn’t a household name synonymous with celebrity chefs, but envision her as embodying the spirit of a modern home cook – someone who appreciates good food, understands the demands of a busy life, and isn’t afraid to experiment in the kitchen. This article draws inspiration from that ideal, presenting a collection of approachable, flavorful recipes perfect for any skill level. We’ll focus on clear, step-by-step instructions, emphasizing simplicity and delicious results, just like someone who finds joy in everyday cooking. So, while these recipes aren’t directly attributable to a specific Ashley Abramson, they embody the kind of accessible, delicious meals that reflect a love for home cooking.
Understanding the Ashley Abramson Approach to Cooking
The essence of an ‘Ashley Abramson’ style of cooking (as we’re defining it here) revolves around the following principles:
* **Accessibility:** Recipes should be easy to understand and execute, even for beginner cooks.
* **Flavor:** The end result must be delicious and satisfying.
* **Efficiency:** Recipes should be relatively quick to prepare, fitting into a busy lifestyle.
* **Fresh Ingredients:** Emphasis on using fresh, seasonal ingredients whenever possible.
* **Adaptability:** Recipes should be easily adaptable to personal preferences and dietary needs.
With these principles in mind, let’s dive into some delicious recipes!
Recipe 1: Lemon Herb Roasted Chicken and Vegetables
This recipe is a classic for a reason. It’s simple, flavorful, and creates a complete meal in one pan. The bright lemon and herb flavors elevate the humble chicken and vegetables into something truly special.
**Ingredients:**
* 1 whole chicken (about 3-4 pounds)
* 1 lemon, quartered
* 4 sprigs fresh rosemary
* 4 sprigs fresh thyme
* 4 cloves garlic, minced
* 1 pound baby potatoes, halved or quartered if large
* 1 pound carrots, peeled and chopped
* 1 pound broccoli florets
* 2 tablespoons olive oil
* Salt and pepper to taste
**Instructions:**
1. **Preheat the oven to 400°F (200°C).** This high heat helps to roast the chicken and vegetables quickly and evenly.
2. **Prepare the chicken:** Remove the giblets from the chicken cavity. Pat the chicken dry with paper towels. This helps the skin to crisp up during roasting.
3. **Stuff the chicken:** Stuff the chicken cavity with the lemon quarters, rosemary sprigs, and thyme sprigs. This infuses the chicken with flavor from the inside out.
4. **Season the chicken:** In a small bowl, combine the minced garlic, olive oil, salt, and pepper. Rub the mixture all over the chicken, ensuring it’s evenly coated. Don’t forget to season under the skin of the breast for maximum flavor.
5. **Prepare the vegetables:** In a large bowl, toss the potatoes, carrots, and broccoli florets with the remaining olive oil, salt, and pepper. Make sure the vegetables are evenly coated.
6. **Arrange the vegetables around the chicken:** Place the chicken in a large roasting pan. Arrange the vegetables around the chicken in a single layer. Avoid overcrowding the pan, as this can steam the vegetables instead of roasting them.
7. **Roast the chicken:** Roast the chicken for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). The juices should run clear when pierced with a fork.
8. **Rest the chicken:** Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
9. **Carve and serve:** Carve the chicken and serve with the roasted vegetables. Drizzle with the pan juices for added flavor.
**Tips and Variations:**
* For extra crispy skin, pat the chicken dry thoroughly before seasoning.
* Add other vegetables like onions, bell peppers, or zucchini.
* Use different herbs like sage or oregano.
* Substitute chicken thighs or drumsticks for the whole chicken.
* Add a splash of white wine to the roasting pan for extra flavor.
Recipe 2: One-Pan Shrimp Fajitas
These shrimp fajitas are a quick and easy weeknight meal that’s packed with flavor. Using a single pan minimizes cleanup, and the vibrant colors of the bell peppers make this dish visually appealing.
**Ingredients:**
* 1 pound large shrimp, peeled and deveined
* 1 red bell pepper, sliced
* 1 yellow bell pepper, sliced
* 1 onion, sliced
* 2 tablespoons olive oil
* 1 tablespoon fajita seasoning (store-bought or homemade)
* Juice of 1 lime
* Tortillas, for serving
* Toppings of your choice (salsa, sour cream, guacamole, cheese)
**Instructions:**
1. **Preheat the oven to 400°F (200°C).** You can also cook this on the stovetop, but the oven method is less hands-on.
2. **Prepare the vegetables:** In a large bowl, toss the sliced bell peppers and onion with 1 tablespoon of olive oil and half of the fajita seasoning. Spread the vegetables in a single layer on a baking sheet.
3. **Prepare the shrimp:** In the same bowl (no need to wash it!), toss the shrimp with the remaining 1 tablespoon of olive oil, the remaining fajita seasoning, and the lime juice. Ensure the shrimp are evenly coated.
4. **Arrange the shrimp on the baking sheet:** Arrange the shrimp among the vegetables on the baking sheet. Try to spread them out so they cook evenly.
5. **Bake or cook on stovetop:** Bake in the preheated oven for 8-10 minutes, or until the shrimp are pink and cooked through and the vegetables are tender. Alternatively, you can cook this on the stovetop in a large skillet over medium-high heat. Cook the vegetables first until tender, then add the shrimp and cook until pink and cooked through.
6. **Warm the tortillas:** While the shrimp and vegetables are cooking, warm the tortillas according to package directions.
7. **Assemble the fajitas:** Serve the shrimp and vegetables in warm tortillas with your favorite toppings.
**Tips and Variations:**
* Use different colored bell peppers for a more vibrant presentation.
* Add a pinch of cayenne pepper for extra heat.
* Substitute chicken or steak for the shrimp.
* Serve with rice and beans for a more complete meal.
* For a lower-carb option, serve the fajitas in lettuce wraps.
Recipe 3: Creamy Tomato Soup with Grilled Cheese Croutons
This comforting soup is a classic for a reason. The creamy tomato base is perfectly complemented by the crunchy, cheesy croutons. It’s a simple yet satisfying meal that’s perfect for a chilly day.
**Ingredients:**
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 28 ounces crushed tomatoes
* 4 cups vegetable broth
* 1 teaspoon dried basil
* 1/2 teaspoon dried oregano
* Salt and pepper to taste
* 1/2 cup heavy cream (optional)
* 4 slices bread
* 2 slices cheddar cheese, halved
* 2 tablespoons butter, softened
**Instructions:**
1. **Sauté the onion and garlic:** In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
2. **Add the tomatoes and broth:** Add the crushed tomatoes, vegetable broth, dried basil, and dried oregano to the pot. Season with salt and pepper to taste.
3. **Simmer the soup:** Bring the soup to a simmer, then reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to meld.
4. **Blend the soup (optional):** For a smoother soup, use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender and blend in batches. Be careful when blending hot liquids!
5. **Stir in the cream (optional):** If using, stir in the heavy cream for a richer and creamier soup.
6. **Make the grilled cheese croutons:** While the soup is simmering, make the grilled cheese croutons. Spread butter on one side of each slice of bread. Place two slices of bread, butter-side down, in a skillet over medium heat. Top each slice of bread with a slice of cheese. Top with the remaining slices of bread, butter-side up. Cook for 2-3 minutes per side, or until the bread is golden brown and the cheese is melted and gooey.
7. **Cut the grilled cheese into croutons:** Cut the grilled cheese sandwiches into small cubes.
8. **Serve the soup:** Ladle the soup into bowls and top with the grilled cheese croutons. Serve immediately.
**Tips and Variations:**
* Add a pinch of red pepper flakes for extra heat.
* Use fresh basil and oregano for a brighter flavor.
* Substitute chicken broth for vegetable broth.
* Add a dollop of sour cream or Greek yogurt to each bowl of soup.
* For a vegan version, use plant-based cream and cheese.
Recipe 4: Black Bean Burgers
These vegetarian burgers are packed with protein and flavor. They’re a great alternative to traditional beef burgers and are perfect for grilling or pan-frying.
**Ingredients:**
* 1 tablespoon olive oil
* 1/2 onion, chopped
* 1 clove garlic, minced
* 1 (15-ounce) can black beans, rinsed and drained
* 1/2 cup cooked brown rice
* 1/4 cup chopped cilantro
* 1/4 cup breadcrumbs
* 1 tablespoon chili powder
* 1 teaspoon cumin
* Salt and pepper to taste
* Burger buns, for serving
* Toppings of your choice (lettuce, tomato, onion, avocado, salsa)
**Instructions:**
1. **Sauté the onion and garlic:** In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
2. **Mash the black beans:** In a large bowl, mash the black beans with a fork or potato masher. Leave some beans partially intact for texture.
3. **Combine the ingredients:** Add the sautéed onion and garlic, cooked brown rice, chopped cilantro, breadcrumbs, chili powder, cumin, salt, and pepper to the mashed black beans. Mix well to combine.
4. **Form the patties:** Divide the mixture into 4 equal portions and form each portion into a patty. The patties should be firm but not too dense.
5. **Cook the burgers:** Heat a lightly oiled skillet or grill over medium heat. Cook the burgers for 5-7 minutes per side, or until heated through and slightly browned. Be careful not to overcook them, as they can become dry.
6. **Assemble the burgers:** Serve the black bean burgers on burger buns with your favorite toppings.
**Tips and Variations:**
* Add chopped bell pepper or corn to the burger mixture.
* Use different types of beans, such as pinto beans or kidney beans.
* Add a splash of hot sauce for extra heat.
* Top with a fried egg for a protein-packed meal.
* Serve the burgers on lettuce wraps for a lower-carb option.
Recipe 5: Sheet Pan Salmon with Asparagus and Lemon
This recipe is a simple and healthy weeknight meal that’s ready in under 30 minutes. The salmon is perfectly cooked alongside tender asparagus and bright lemon slices.
**Ingredients:**
* 1 pound salmon fillets, skin on or off
* 1 pound asparagus, trimmed
* 1 lemon, thinly sliced
* 2 tablespoons olive oil
* Salt and pepper to taste
* Optional: fresh dill or parsley, for garnish
**Instructions:**
1. **Preheat the oven to 400°F (200°C).**
2. **Prepare the sheet pan:** Line a baking sheet with parchment paper for easy cleanup.
3. **Arrange the asparagus and lemon:** Spread the asparagus in a single layer on the baking sheet. Top with the lemon slices.
4. **Prepare the salmon:** Place the salmon fillets on top of the asparagus and lemon slices. Drizzle with olive oil and season with salt and pepper.
5. **Bake the salmon:** Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C).
6. **Garnish and serve:** Garnish with fresh dill or parsley, if desired. Serve immediately.
**Tips and Variations:**
* Use different vegetables, such as broccoli, green beans, or zucchini.
* Add a drizzle of honey or maple syrup for a touch of sweetness.
* Squeeze fresh lemon juice over the salmon before serving.
* Serve with rice or quinoa for a more complete meal.
* For a spicier dish, add a pinch of red pepper flakes.
Recipe 6: Quinoa Salad with Roasted Vegetables and Feta
This vibrant and healthy salad is packed with nutrients and flavor. It’s perfect as a light lunch, a side dish, or a vegetarian main course. Roasting the vegetables brings out their natural sweetness.
**Ingredients:**
* 1 cup quinoa, rinsed
* 2 cups vegetable broth
* 1 red bell pepper, chopped
* 1 yellow bell pepper, chopped
* 1 zucchini, chopped
* 1 red onion, chopped
* 2 tablespoons olive oil
* Salt and pepper to taste
* 1/2 cup crumbled feta cheese
* 1/4 cup chopped fresh parsley
* Lemon Vinaigrette:
* 3 tablespoons olive oil
* 2 tablespoons lemon juice
* 1 clove garlic, minced
* 1/2 teaspoon Dijon mustard
* Salt and pepper to taste
**Instructions:**
1. **Cook the quinoa:** In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through and the liquid is absorbed. Fluff with a fork.
2. **Roast the vegetables:** Preheat the oven to 400°F (200°C). Toss the chopped bell peppers, zucchini, and red onion with olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.
3. **Roast for 20-25 minutes, or until the vegetables are tender and slightly browned.**
4. **Make the lemon vinaigrette:** In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper.
5. **Assemble the salad:** In a large bowl, combine the cooked quinoa, roasted vegetables, feta cheese, and fresh parsley. Drizzle with the lemon vinaigrette and toss to combine.
6. **Serve immediately or chill for later.**
**Tips and Variations:**
* Add other vegetables, such as eggplant, mushrooms, or cherry tomatoes.
* Use different types of cheese, such as goat cheese or mozzarella.
* Add nuts or seeds for extra crunch.
* Substitute balsamic vinaigrette for lemon vinaigrette.
* Add grilled chicken or shrimp for extra protein.
Recipe 7: Avocado Toast with Everything Bagel Seasoning and a Fried Egg
This simple and satisfying breakfast or brunch is a trendy favorite for a reason. It’s quick, easy, and packed with healthy fats and protein.
**Ingredients:**
* 2 slices bread (whole wheat, sourdough, or your favorite)
* 1 avocado, mashed
* Everything bagel seasoning
* 2 eggs
* Salt and pepper to taste
* Optional: red pepper flakes, hot sauce
**Instructions:**
1. **Toast the bread:** Toast the bread to your desired level of doneness.
2. **Mash the avocado:** In a small bowl, mash the avocado with a fork. Season with salt and pepper.
3. **Fry the eggs:** Fry the eggs in a skillet over medium heat to your desired level of doneness (sunny-side up, over easy, over medium, or over hard).
4. **Assemble the toast:** Spread the mashed avocado evenly over the toasted bread. Sprinkle with everything bagel seasoning. Top with a fried egg. Season with salt and pepper.
5. **Add optional toppings:** Add red pepper flakes or hot sauce, if desired. Serve immediately.
**Tips and Variations:**
* Add a squeeze of lemon juice to the mashed avocado.
* Top with sliced tomatoes, cucumbers, or sprouts.
* Add a sprinkle of feta cheese or goat cheese.
* Use different types of bread, such as bagels or English muffins.
* Make it vegan by using a plant-based egg substitute or omitting the egg altogether.
The ‘Ashley Abramson’ Touch: Adaptability and Personalization
The beauty of these recipes lies in their adaptability. Feel free to swap ingredients based on your preferences, dietary needs, or what you have on hand. The key is to embrace the spirit of home cooking – a little experimentation and a whole lot of love.
By embodying the spirit of accessible, flavorful, and efficient cooking, these recipes provide a framework for creating delicious meals inspired by the ethos of a modern home cook, like an ‘Ashley Abramson’ in spirit. Enjoy your culinary journey!